Harmony咸魚(yú)說(shuō)叫和諧之光哈哈哈哈那就叫和諧之光吧,。因?yàn)樽蛱爝z漏了配方個(gè)組裝 今天補(bǔ)上重新發(fā)送,！謝謝大家！

盡管杰羅姆·蘭德魯?shù)母改冈诜▏?guó)南部的小鎮(zhèn)上經(jīng)營(yíng)一家糕點(diǎn)鋪,，然而因?yàn)樵缙跊](méi)有得到職業(yè)指導(dǎo),，他的甜品之路仍然比其他人走得更艱辛。最開(kāi)始杰羅姆不僅沒(méi)被甜品師這個(gè)職業(yè)所吸引,，甚至是排斥的,。

盡管如此，他最終決定試一試并從中發(fā)現(xiàn)了一個(gè)奇妙的世界,，自那以后,，他的眼底藏便著那個(gè)由激情統(tǒng)治的甜點(diǎn)世界。如今,，他主管著芝加哥的百樂(lè)嘉利寶巧克力學(xué)院,，雖然認(rèn)為“巧克力學(xué)海無(wú)涯”，卻不斷學(xué)習(xí)，爭(zhēng)取每天進(jìn)步一點(diǎn)點(diǎn),。

法式沙布列甜酥撻皮

120克  黃油  脂肪含量83％

2克    海鹽

90克   糖粉

30克   杏仁粉

50克   全蛋

60克   中筋面粉1

175克  中筋面粉2

用自動(dòng)攪拌機(jī)混合黃油,，鹽，糖粉和杏仁粉,。加入雞蛋和面粉1,，混合至食材剛剛均勻即可。

加入面粉2,，同樣混合至食材剛剛均勻即可,。將面團(tuán)冷卻至少1小時(shí)，然后搟成3毫米厚的面皮,，放入模具按需塑形,。冷凍。

放入160℃烤箱直至酥皮呈金棕色,。冷卻備用,。

吉利丁塊

§  100克  吉利丁

§  50克  水

首先冷水軟化吉利丁，可以放在冷卻器中凝固,。

再使用隔水加熱融化吉利丁,，可以凝固并切成所需大小。

（此吉利丁為薄荷凝膠使用）

白巧克力檸檬加那奇

§  158克  奶油 脂肪含量35％

§  158克  牛奶 脂肪含量3.5％

§  1.5克  檸檬皮

§  315克  可可百利Satin?29％白巧克力

§  63克   可可百利Mycryo? 100％可可脂

§  57克  新鮮檸檬汁

混合奶油牛奶和檸檬皮加熱至70℃（鍋邊緣冒泡）,。傾注在白巧克力和Mycryo可可脂上。請(qǐng)確保巧克力都浸潤(rùn)在牛奶中直至完全融化,，然后用攪拌機(jī)均勻攪拌乳液,。加入檸檬汁。備用

（注：ganache加那奇又譯作甘那許,，是一種巧克力和牛奶制作成的霜狀物,，通常用于裝飾各種甜點(diǎn)。）

薄荷蛋白霜

§  90克  新鮮薄荷葉,，洗凈

§  按需  冰水1

§  450克  冰水2

§  24克  蛋清粉

§  65克  糖

§  40克  新鮮雞蛋的蛋清

§  2克  薄荷精

漂白薄荷葉并放在冰水1中搖晃,。薄荷葉加入冰水2用攪拌機(jī)搗碎。（取350克薄荷水備用于隨后制作薄荷凝膠）,。取120g薄荷水制作蛋白霜,。添加蛋清粉使其水合30分鐘。

將蛋清加入混合物攪打,，分批加入白糖,。

打發(fā)至尖峰出現(xiàn)，添加薄荷精,。繼續(xù)攪打至硬性發(fā)泡

干燥后儲(chǔ)存?zhèn)溆谩?/p>

其他所需材料：

檸檬蛋白酥皮奶油卷

檸檬凍棉花糖

薄荷凝膠

以上配方請(qǐng)查閱《so good #6》

裝配：

將檸檬蛋白酥皮奶油卷鋪在沙布列撻底部,，然后填充檸檬加那奇，在加那奇表面放上檸檬凍棉花糖，最后用薄荷凝膠和薄荷蛋白霜裝飾,。

 原文：

校對(duì)/翻譯:Selfish_Chen（咸魚(yú)說(shuō)：“我就希望有人認(rèn)真在看,，就很值得”。）

Harmony

His personal way to pastry was more difficult than for others, since he did not get to it led by an early vocation, in spite of the fact that his parents ran a pastry shop in their town in Southern France. Not only did not Jerome Landrieufeel attracted by that profession but he was even reluctant to it. Nevertheless, he finally decided to give it a chance and found out a wonderful world, hidden to his eyes until then, a world ruled by passion. Nowadays he directs the Barry Callebaut’s Chocolate Academy in Chicago, and feels “completely humbled by chocolate” while constantly learning and trying to improve day by day.

 Harmony

pate semi sablee

• 120 g butter 83%

• 2 g sea salt

• 90 g  powdered sugar

• 30 g  almond flour

• 50 g  whole eggs

• 60 g  all purpose flour #1

• 175 g  all purpose flour #2

Mix together butter, salt, powdered sugar and almond flour in Robot Coupe. Add eggs and flour #1. Mix until just incorporated.

Add flour #2. Mix until just incorporated. Chill dough at least 1 hour. Roll to 3 mm thickness. Form in desired form. Freeze.

Bake at 160C/320F until dark golden brown. Allow to cool and set aside.

gelatin mass

• 100 g Gelatin

• 50 g Water

Hydrate gelatin in cold water. Allow to set in cooler.
Melt gelatin. Allow to set and cut to scale as needed.

white chocolate lemon ganache

• 158 g cream 35%

• 158 g milk 3.5%

• 1.5 g lemon zest

• 315 g Cacao Barry Blanc Satin 29% white chocolate

• 63 g Cacao Barry Mycryo 100%

• 57 g fresh lemon juice

Bring cream, milk and lemon zest to 70C/158F. Pour infusion over white chocolate and Mycryo. Mix to emulsion with immersion blender. Add lemon juice. Set aside until ready for assembly.

mint meringue

• 90 g fresh mint leaves, washed

• As needed ice water #1

• 450 g ice water #2

• 24 g egg white powder

• 65 g sugar

• 40 g fresh egg whites

• 2 g mint concentrate

Blanch mint and shock in ice water #1. Puree mint and ice water #2 in blender. Strain mint water. Scale 350g of mint water for the mint gel and set aside for until needed. Scale120g of mint water for meringue. Add egg white powder and let hydrate for 30 min.

Add egg whites to mixture. Whip and add sugar in stages.

When peaks form, add concentrate. Whip to full volume.

Pipe meringue and place in dehydrator.

When dried, reserve for assembly.

lemon dacquoise

lemon frozen marshmallow

mint gel

Method of assembly

Place dacquoise on bottom of tart shell.
Fill with lemon ganache.
Place frozen marshmallow on ganache.
Decorate with mint gel and mint meringue.